ReceptnaptárSoft-boiled eggs with toast soldiers (œufs à la coque et mouillettes)
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Ingredients
Method
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- Take the eggs out of the fridge 15 minutes beforehand so they don't crack in the hot water.
- Bring water to the boil in a small pan, then turn the heat down so the water only simmers.
- Lower in the eggs carefully with a slotted spoon and cook for exactly 3 minutes (for medium eggs) — the white sets and the yolk stays runny. For a slightly firmer white, allow 3.5-4 minutes.
- Meanwhile, toast the bread, spread it with salted butter and cut it into finger-width strips of 1.5 cm (mouillettes).
- Stand the eggs in egg cups, slice off the tops with a knife and season with salt and pepper.
- Eat by dipping the toast soldiers into the runny yolk.
A Receptnaptár original recipe. Calories and protein are estimated.
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